Name: Meatball Curry - Kheema che Andey - By Vahchef @ vahrehvah.com
Yield: PT0M
Ingredients: See video for ingredients

Dinner: Meatball Curry - Kheema che Andey - By Vahchef @ vahrehvah.com

Meatball curry, a mutton kheema recipe cooked in Indian spices, is classic Anglo Indian food.The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad. Ingredients: Coriander leaf 1 Bunch Grated coconut 2 Teaspoons Desiccated coconut 1 Teaspoons Turmeric 1/4 To Taste Green chilly 3 Numbers Salt To Taste Ginger garlic chopped 1 Tablespoons Onion chopped 2 Numbers Black cardamom 2 Numbers Tomatoes 4 Numbers Cloves 4 Numbers Cinnamon sticks 2 Numbers Meat 500 Grams Oil 2 Tablespoons Mint leaves 1 Bunch Directions: 1. Heat oil in a pan add cinnamon stick, clove, black cardamom, chopped onion, salt, chopped ginger, garlic, cook it till onions are golden in colour, add green chilly, turmeric, desiccated coconut powder, grated coconut, coriander leafs, tomatoes, cook for 5 minutes and put it in the blender and make a paste 2. Take a bowl adds mince meat and add half of the made masala, mix it well and make a dumplings 3. Heat oil in a pan add mint leaves, remain made masala paste, salt, water, put the lid on and cook it for 3 minutes, reduce the flame and drop the meat balls and put the lid on cook it for till meat balls are tender. http://www.vahrehvah.com/Meatball Curry Kheema Che Andey:8203 you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Kheemya che unde Ingredient 250 grm lamb/goat meat kheema 1 cup fresh grated coconut 1 table spoon dry coconut 2 medium size onion 2-3 cloves of garlic 1 inch ginger 1 tomato Coriander leaves -1/2cup 3-4 green chillies (or as per d taste) 2 inch cinnamon stick 3 cloves (lavang) 1 black cardamom 1 tspoon turmeric Salt as per taste Oil Method: Grind mutton pieces into kheema and keep aside Now for masala- chop onion roughly and fry it in oil just till pink colour, then add green chillies,coriander , coconut and dry spices, turmeric and even salt. Then fry just till 2 mnt( do not brown coconut,onion) then add tomato ( cut tomato in big cubes ) , let the masala completely cool down and then grind it in to smooth paste with some water. Now for unde - in kheema add little bit of salt and 1/2 of the ground masala , mix it well and make balls ( use some oil to make it nice round shape) Put pan and add oil then add 5-6 leaves of mint (optional) and then fry rest of the masala on medium heat... Fry till 5-7 mnts. Then add 1 cup of water. Gravy should be medium consistancy bring it to boil and then add all the meat balls and do not stir.... Quickly put all the meat balls and put the lead on, cook it for 10 -15 mnts on medium heat. Serve it with rotti or jeera rice "Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Meatball Curry - Kheema che Andey - By Vahchef @ vahrehvah.com

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).